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Brooke Shields Always Packs This Mouthwatering Dish in Her Carry-On When She Flies Home for the Holidays


Have you ever wondered what celebrities bring home with them for the holidays? You may have expected the usual, like comfy socks, gifts for the family, and essential skincare products. While Brooke Shields probably brings along those items, she also makes room for some very important cargo in her carry-on: brisket. And it’s not just any brisket. Her husband – screenwriter and producer Chris Henchey – makes it himself the night before, and it’s a family favorite.  

Shields recently appeared on Live with Kelly and Ryan to promote her new film, A Castle for Christmas. (The movie premieres on Netflix on November 26.) Of course, the subject of holidays came up, which is when Shields revealed her and her husband’s tradition. “We take meat,” she said, laughing. “We just bring meat right through.”  

The Story of Brooke Shields’ Christmas Brisket 

When co-hosts Kelly Ripa and Ryan Seacrest found out about the brisket, they couldn’t help but probe Shields further. “So, my husband smokes his own brisket. He makes his own dry rub,” Shields explained. “And my family loves it the night before Christmas. So, we go through the security with these big pieces of meat.” 

“In your carry-on?” Seacrest asked. “Yeah!” she responded. You might be wondering whether Shields and Henchey are breaking any rules, but they’re not. TSA states that you can transport solid food items in your carry-on or checked bags. (Keep that in mind the next time you want to bring special treats home on a flight!)  

However, Shields does have to take the brisket out of her bag when she and her husband go through security. “We have to take it out, but it’s in plastic wrap and tin foil,” she explained. Fortunately, it doesn’t get Shields into any more trouble. If anything, it’s made her even more famous with airport security. “[The TSA agents] all know,” she said. “They’re like, ‘Did you bring the brisket? You brought the brisket.’ … The TSA guys now know our brisket. I say ‘our’ as if I had anything to do with it.” 

So, why doesn’t Henchey just make the brisket when they get to where they’re going? According to Shields, he wouldn’t have enough time. “He smokes the brisket for like, 12 hours,” she said. “I don’t bring raw meat. I bring cooked meat!” Hopefully, they have a reheating method that keeps the brisket moist and tender. But we won’t question the ways of Shields and her husband. It seems like they have it down to a science! 

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